resources what might be needed for the success of the fête. The club cook and the steward listened to the count’s orders with pleased faces, for they knew that under no other management could they so easily extract a good profit for themselves from a dinner costing several thousand rubles.
“Well then, mind and have cocks’ comb in the turtle soup, you know!”
“Shall we have three cold dishes then?” asked the cook.
The count considered.
“We can’t have less—yes, three … the mayonnaise, that’s one,” said he, bending down a finger.
“Then am I to order those large sterlets?” asked the steward.
“Yes, it can’t be helped if they won’t take less. Ah, dear me! I was forgetting. We must have another entrée. Ah, goodness gracious!” he clutched at his head.
“Who is going to get me the flowers? Mítenka! Eh, Mítenka! Gallop off to our Moscow estate,” he said to the factotum who appeared at his call. “Hurry off and tell Maksímka, the gardener, to set the serfs to work. Say that everything out of the hothouses must be brought here well wrapped up in felt. I must have two hundred pots here on Friday.”
Having given several more orders, he was about to go to his “little countess” to have a rest, but remembering something else of importance, he returned again, called back the cook and the club steward, and again began giving orders.
A light footstep and the clinking of spurs were heard at the door, and the young count, handsome, rosy, with a dark little mustache, evidently rested and made sleeker by his easy life in Moscow, entered the room.
“Ah, my